This Frostbitten Raspberry Cake is a showstopper for any celebration, any time of year: three layers of tender vanilla sponge filled with raspberry compote and mascarpone cream, finished with a light white chocolate buttercream.
Find more delicious treats in our Christmas Dessert Collection.
I bake a lot of cakes, but some are worth the extra effort more than others. This raspberry cake is one of those special bakes — the combination of a light, airy vanilla sponge, raspberry compote, silky mascarpone cream and a delicate white chocolate buttercream is simply sublime.
The texture contrast is everything: moist sponge layers that soak up a fragrant syrup, juicy pockets of raspberries, and creamy fillings that aren’t cloyingly sweet. Each bite feels balanced and festive, and the styling with bright red berries and a sprig of rosemary against snow-white frosting gives the cake a winter-ready elegance.
For me, a memorable cake needs at least two sponge layers, a flavorful compote or jam between layers, and a creamy frosting that enhances but doesn’t overwhelm. This recipe delivers all three in harmony. It’s suitable for Christmas and New Year celebrations, and with different decorations it works beautifully for birthdays and other special occasions.
A white cake dressed with raspberries and rosemary has the right balance of colour and formality to sit proudly on any festive table.
What is Frostbitten Raspberry Cake?
This cake draws on traditional Russian sponge techniques combined with a modern mascarpone filling and a white chocolate buttercream. The sponge follows a classic “biskvit” approach — eggs whipped with sugar until very light and voluminous, then gently folded with flour to retain air. The filling pairs a smooth mascarpone cream stabilized with a touch of gelatin and whipped cream, while the raspberry compote brings bright, tart berry flavour and a pleasing texture.
I use a simple flavored syrup to brush the sponge layers so they stay moist and fragrant. For decoration, fresh raspberries, rosemary sprigs and a dusting of icing sugar create the frosty, wintry look that inspired the name.
More holiday cake recipes
- White Christmas Truffle Cake
- Black Forest Cake
- Cranberry Christmas Cake
- Chocolate Orange Hazelnut Tart
- Christmas Chocolate Cake with Cranberries
Frostbitten Raspberry Cake
Prep: 1 hr | Cook: 30 mins | Total: 1 hr 30 mins | Serves: 8–10
Ingredients
For the Cake
- 5 large eggs, room temperature
- 1 cup (200 g) sugar
- 2 tsp vanilla
- 1 cup (120 g) all-purpose flour, sifted
For the Syrup (to soak the sponge layers)
- 1/4 cup (60 ml) raspberry liqueur
- 1/4 cup (60 ml) simple syrup (equal parts water and sugar)
For the Mascarpone Cream
- 1 cup (250 g) mascarpone
- 1 cup (250 ml) whipping cream
- 1/4 cup (15 g) icing sugar
- 2 tsp gelatine
- 2 tbsp water
- 2 tsp vanilla
For the Raspberry Compote
- 1 1/2 cups (190 g) raspberries, fresh or frozen
- 1/2 cup (100 g) sugar
- 2 tbsp water
- 1 cup (125 g) fresh raspberries (for folding in)
For the White Chocolate Buttercream
- 5 oz (150 g) white chocolate, chopped (not chips)
- 1/4 cup (60 ml) double or whipping cream
- 4 tbsp unsalted butter, softened
For Decoration
- 1 sprig rosemary
- 1/4 cup (30 g) raspberries
- Icing sugar for dusting
Instructions
For the Cake
- Preheat the oven to 350°F (180°C). Grease three 8-inch (20 cm) cake pans and line the bottoms with parchment paper.
- In the bowl of a stand mixer, combine the eggs, sugar and vanilla. Beat on high speed for about 5 minutes until the mixture is pale, thick and has roughly tripled in volume.
- Sift the flour and fold it into the egg mixture in several small additions, being careful to retain the air. Fold gently until just combined.
- Divide the batter between the three prepared pans and bake 25–30 minutes, or until a tester comes out clean and the cakes are set and lightly golden.
- Cool the cakes in the pans for 10 minutes, then run a knife around each edge and invert onto a wire rack to cool completely. Cakes can be wrapped and chilled overnight if needed.
For the Raspberry Compote
- Combine 1 1/2 cups raspberries, the sugar and 2 tablespoons of water in a small saucepan. Cook over low heat until the mixture thickens and coats the back of a spoon, about 15 minutes.
- Remove from heat and purée in a blender or food processor, then press through a fine sieve to remove seeds.
- Stir in the fresh raspberries and set the compote aside to cool.
For the Mascarpone Cream
- Sprinkle the gelatine over 2 tablespoons water and let it bloom for 5 minutes. Heat briefly (10 seconds in a microwave) until runny and smooth.
- In a mixing bowl, combine mascarpone, whipping cream, icing sugar and vanilla. Whip on medium speed until starting to thicken.
- With the mixer running, drizzle in the dissolved gelatine and continue whipping 2–3 minutes until the cream holds soft peaks and is well combined.
For the Syrup
- Mix the raspberry liqueur with the simple syrup and brush or drizzle evenly over each sponge layer before assembling. This adds moisture and flavour to the lean sponge.
How to Assemble
- Fit a large piping bag with a plain round tip and fill with the mascarpone cream. Pipe a ring of cream around the edge of the first syrup-brushed layer — this creates a barrier to keep the compote from leaking.
- Spread half of the raspberry compote in the centre, leaving space between the compote and the piped ring. Pipe mascarpone cream into any gaps and smooth the surface so there are no voids.
- Place the second layer on top, repeat the compote and cream steps, then finish with the third layer.
For the White Chocolate Buttercream
- Heat the 1/4 cup cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped white chocolate in a bowl. Let sit for a couple of minutes, then stir until smooth and fully melted.
- Allow the white chocolate mixture to cool for about 10 minutes, then whip it in a mixer (a hand mixer is convenient for small amounts) until light and slightly airy, about 10 minutes.
- With the mixer running, add the softened butter one tablespoon at a time, mixing well after each addition until the buttercream is smooth and combined. This quantity makes a relatively thin coat; double the recipe if you prefer a thicker layer (note that doubling will increase sweetness).
- Spread half of the buttercream over the assembled cake and chill for 20 minutes to set. Then coat the chilled cake with the remaining buttercream and smooth the finish.
- Decorate with fresh raspberries, rosemary sprigs and a light dusting of icing sugar for a frosted, winter look.
Nutrition information is provided as an approximation.